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Recipes from Manischewitz

Grilled Mahi Mahi with Vinegar Spiked Vegetables

Home » Recipe Swap » Grilled Mahi Mahi with Vinegar Spiked Vegetables

Serves 6


  • 3/4 cup baby carrots
  • 3/4 cup leeks, chopped (rinse well)
  • 3/4 cup rutabaga, chopped
  • 3/4 cup green bell pepper, sliced
  • 28 oz (2 cans) Manischewitz® Vegetable Broth
  • 1/2 teaspoon ginger, minced
  • 1/2 teaspoon garlic, minced
  • 1/4 cup rice wine vinegar
  • 1/2 teaspoon granulated sugar
  • 6 (6oz) Mahi Mahi filets
  • Manischewitz® Kosher salt, to taste
  • Cracked black pepper, to taste
  • 6 onions
  • 3 cups cooked rice
  • 2 tablespoons parsley


Marinate vegetable in 2 oz chicken stock, ginger, garlic, vinegar and sugar for 30 minutes. Season Mahi Mahi with salt and pepper; grill on both sides until flaky.

For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. Char onion cups on grill and fill with cooked rice.

Heat remaining vegetable broth; add marinated vegetables and cook for 15 minutes or until vegetables are tender; add Mahi Mahi; garnish with parsley. Serve with rice filled onion cups.

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